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Tabbouleh With Fresh Mint Yogurt Dressing Recipe
|Water||3⁄4 Cup (12 tbs)|
|Uncooked bulgur||1⁄4 Cup (4 tbs)|
|Peeled seeded diced cucumber||2 Tablespoon|
|Frozen green peas||2 Tablespoon, thawed|
|Diced onion||1 Tablespoon|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh mint||1 Tablespoon|
|Minced green onions||1 Tablespoon|
|Skim milk||1 1⁄2 Teaspoon|
|Fresh lemon juice||3⁄4 Teaspoon|
|Vegetable oil||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed (Small Clove)|
Serving size: Complete recipe
Calories 343 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 3.5 mg
Sodium 490 mg20.4%
Total Carbohydrates 63 g21.1%
Dietary Fiber 14.4 g57.7%
Sugars 18.3 g
Protein 14 g27.8%
Vitamin A 112.5% Vitamin C 159.4%
Calcium 26% Iron 28.1%
*Based on a 2000 Calorie diet
Remove from heat; cover and let stand 15 minutes or until bulgur is tender.
Drain well, and let cool.
Combine bulgur, diced cucumber, green peas, and diced onion in a bowl, and toss gently.
Combine yogurt and next 8 ingredients in a bowl, and stir well.
Pour yogurt mixture over bulgur mixture, and toss gently.
Core tomatoes, and cut each into 6 wedges, cutting to, but not through, base of tomato.
Spread tomato wedges slightly apart, and place on serving plates.
Sprinkle 1/8 teaspoon salt evenly over tomatoes, and spoon 1/2 cup bulgur mixture into each tomato.